4 cups mango slices
1″ piece ginger root, peeled
2 cloves garlic
1 tablespoon dry mustard
1/2 cup soy sauce
1/4 cup whiskey or orange juice
1/4 cup olive oil
1/4 cup brown sugar

In a food processor fitted with the metal blade, place the mango slices
and process to puree (makes 2 cups puree). (I would also strain it.) Then
add ginger root and garlic. Process until coarsely chopped. Dissolve
mustard in soy sauce. Add this mixture along with the remaining
ingredients to the work bowl. Process 2 minutes. Refrigerate up to 1 week.
Yield: Makes about 3-1/2 cups. Good on chicken, ribs, as grilling or
dipping sauce.